Search

My Dad adapted this recipe from my Grandmother’s original recipe (created in November 1960!). In addition to broth, he uses wine and flour to add depth and thickness to the gravy. His adapted recipe is below.

Directions
1. Cook turkey according to instructions in Thanksgiving Dinner: Grandma’s Turkey. Drain most of the liquid from the pan except for about 2 tbsp for each cup of gravy wanted.
2. Move the liquid wanted to a small saucepan and stir over medium-high heat. Gradually, add an equal amount of flour. Stir consistently.
3. After gravy is well-browned, add Marsala wine and some chicken broth or turkey stock to the pan until it is the right consistency. (Note: If you run out of broth, you can use water as a substitute.)
4. When hot and of desired consistency, strain broth and keep hot until serving.